There are times when we just don't feel like cooking in the kitchen especially during hot summer days where we could even sweat rapidly just by doing some simple ingredients preparation like cutting or chopping. In this post, I will be sharing 3 amazing hassle free recipes which you can get ready two of the seafood dish in less than 15 minutes . Or with a quick preparation of 10 minutes and off it goes into the oven for the rest of the baking time while you can relax at the couch enjoying your favourite drama.
Beside the recipes, I would also like to share our views on some tasting beers that I received from the organizer of this year Beerfest Asia 2014 to go with the prepared dishes too.
Thanksgiving is a time of the year where everyone in the family to get together to have meal and give grateful for things like family, friends, food and etc. To be frank this is my first year preparing Thanksgiving feast for the family and instead of the usual baked “turkey” I decided to swap with something smaller. So for this year, I prepared Roast Chicken with Cranberry and Macadamia Stuffing together with medley of colourful vegetables. And I also made our all-time favourite Pumpkin Pie with buttery crust for dessert.
I am thankful that this feast was able to complete and we had a wonderful Thanksgiving dinner as planned. It was because during the preparation (if you have read about the mishap (here) on my Instagram (@cuisineparadise)) my old build-in oven (12 years) actually fused off while I was preheating it for the bakes. But thanks God with my Samsung microwave convection oven I am still able to prepare the dishes with slight changes or else I won't be able to know what to do.
ROAST CHICKEN WITH CRANBERRY AND MACADAMIA STUFFING
Actually my initial plan was to get the dinner ready in less than 2 hours by roasting the chicken in the big oven together with the vegetables and baked the pumpkin pie in my microwave convection oven. In this way it saved waiting time for the food to take turn to bake in the oven plus we will be able to enjoy the dessert after the dinner which still taste warm for serving.
I have been using my microwave and built-in oven to help me with my daily food preparations for the past 10 years. And just recently, I received a new Samsung Smart Oven from Samsung that comes with Microwave, Convection, as well as Slim Fry features. On top of that, it also has a range of pre-set smart features such as sensor technology, high-quality cooking performance and a sleek aesthetic, all designed to provide convenience for busy households.
This 32 Litres Samsung Convection Microwave Oven MC32F606 comes with 25 sensor reheat/ cook menus that allows consumers to save time and effort when preparing healthy and great-tasting meals for the family. More information such as features and functions of this oven can be found in another separate post here.
I always love comfort food like this during "cold" weather; especially winter. It is so easy to prepare by just assembling all the ingredients together on baking dish, pop them into the oven and by an hour or so everything will be ready. So all you need to do, is prepare some salad, couscous or coleslaw to go with it for a hearty weekday meal.
ROASTED LEMON AND HERBS CHICKEN WITH WINE
In this recipe I use two types of fresh herbs such as Rosemary and Oregano together with olive oil, lemon rind and juice to add in that lovely citrus taste and fragrance for this dish. To further enhance the taste, I also add in a good splash of dry white wine during the last 10 minutes of baking time.
3 Chicken Maryland, divide into thighs and drumsticks
2 Medium Potato, cut into 1" thick slices
1 Medium Carrot, cut into 1" thick slices
Rind of 1 Lemon, julienne
1/2 Lemon, cut into wedges
1/2 Lemon, juice
1 Tablespoon Olive Oil
2 Sprig Fresh Rosemary
Freshly Ground Black Pepper
10g Fresh Oregano Leaves
100ml Dry White Wine
1. Preheat oven to 220°C (Degrees Celsius) and layer baking tray with foil and baking paper.
2. Rinse chicken, pat dry with kitchen paper towel. Place chicken skin-side up together with potato and carrot in singly layer on the baking tray / baking dish.
3. Mix lemon juice together with olive oil and drizzle over the chicken and potato mixture. Add remaining lemon wedges, sprinkle with herbs and fresh group pepper.
4. Roast, uncovered for 40 minutes, add wine to dish and continue to roast uncovered for another 10 minutes or until chicken is cooked.
5. When the meat is cooked through and potato is tender when test with a fork. Remove, rest for 5 minutes then sprinkle with extra fresh oregano leaves and serve with salad.
~ Turning potato and carrot half way through baking helps to cook them evenly on both sides.
Honestly this is a beautiful dish with lot of flavour and it's so easy to prepare with simple ingredients that you can easily find in your kitchen pantry. And for someone like me who always cook Asian dishes but fancy western cuisines this dish is definitely something simple to start with. Moreover if you want to bake this for Christmas party, replace the chicken "parts" with "whole chicken" for better presentation and you can also stuffed some herbs and lemon wedges into the chicken cavity for better flavour.
Here is another quick and easy Happy Call Pan (HCP) dish which is inspired by one of my friend, Jaiyi through her instagram photo(HERE). We all loved this "Grilled Chicken with Lemongrass And Basil Leave" where the chicken meat is so tender and infused with the unique aroma of the lemongrass and Thai basil. But if you can't get hold of Thai Basil, free feel to replace it with Parsley which is originally used in Jaiyi's recipe.
GRILLED CHICKEN WITH LEMONGRASS AND BASIL LEAVES
As for those who don't have a HCP, you can always bake this dish using an Oven which you might perhaps need to roast it for a longer timing in order to get it cook. Or if you prefer easy cooking, you can also replace whole chicken with parts such as mid-joint, drumsticks or etc depending on your preference too.
1 Chicken (1.2kg), portion into halved without cutting through
2 Stalks Of Lemongrass, lightly pound and sliced
1/2 Tablespoon of Black Peppercorns, crashed
1 Teaspoon Salt
1 Tablespoon Oyster Sauce
3/4 Tablespoon Dark Soy Sauce
3 Tablespoon Cooking Wine (Hua Diao Jiu)
Handful of Thai Bail, roughly chopped
3 Stalks Lemongrass, cut into sections
1. Clean and rinse the chicken, pat dry with kitchen paper towel and rub the salt all over the chicken together with the mixture of oyster sauce, dark soy sauce and cooking wine.
2. Next stuff 3/4 of the lemongrass and basil mixture in the chicken cavity(refer to the photo above) and tie it up using a baking string(you can find it in daiso or baking shop).
3. Sprinkler some crashed black peppercorns on the chicken and top with remaining lemongrass mixture. Marinate the chicken in the fridge for at least 2 hours or overnight to get the flavour through the meat.
4. Place extra lemongrass and chicken (remove the string and lay it flat, skin side up) in the Happy Call Pan (HCP), cook over medium heat (LOCK) for about 15 minutes, flip the pan over and cook for another 10 - 12 minutes.
5. Flip the pan back. Unlock and cook for another 8 - 10 minutes to get a nice golden crispy outer skin. (total cooking time might varies depending on the size of the chicken)
So if you or your family loves chicken dishes, this might be something quick and easy which you would like to consider whipping up over the weekend and share some family time by having simple homecook dishes together.
Some of you might notice that I have being "working hard" on my experiments(more recipes HERE) with the Happy Call Pressure Pan(HCP). By the look of the photo above, could you believe those golden and crispy drumlets are NEITHER deep-fried or oven baked!
Yes, for your information these yummy Buttermilk Cereal Chicken is done using HCP without deep-frying or bake. With just minimum amount of oil to grease the pan, you would be able to prepare more healthy and delicious food for the family. In this post, I would be sharing the recipe for this Buttermilk Cereal Chicken using HCP and Oven.
Look at these golden drumlets with yummy cornflakes coating, isn't it make you crave for some upon looking at it now? These super easy finger food would be something worth trying during weekend if you have some "stock-up" cornflakes in the pantry. And I assure you this definitely taste better than those deep-fried chicken from those fastfood restaurants.
6 Chicken Drumlets
1.5 Cups Cornflakes
1 Teaspoons Ground Paprika
1 Teaspoons Grated Lemon Rind
Pinch of Salt
1/4 Cup Plain Flour
3/4 Cup Buttermilk
Olive Oil Cooking Spray
Some Salad Greens, to serve
1. Using your hands gently crush cornflakes into crumbs, add in paprika, lemon rinds, pepper, salt and stir until well combined.
2. Place flour and buttermilk in separate shallow dishes. Coat chicken drumlets one at a time with flour, shaking off excess before dipping in buttermilk.
4. While the drumlets are still moist (this will enable the cornflake crumbs to cling), coat it one at time in cornflakes mixture, pressing on with fingertips to secure the crumbs.
5. Place drumlets on preheated HCP (light brush the pan with cooking oil and preheat on low heat for 30 seconds) with pan lock and cook over very low heat for 5 minutes before flipping the pan over for another 5 minutes.
6. Rotate the pan a few times (cook about 20 minutes) or until golden and cooked through (leave the pan unlock for the last 5 minutes to achieve crispy outer skin). Serve with some salad greens.
- If you have time, marinate the chicken with some extra Ground Paprika(1 teaspoon), lemon rind and 1/2 tablespoon lemon juice for about 30 minutes.
~ You can cut a slit on the drumlets to enable the meat to cook faster.
BUTTERMILK CEREAL CHICKEN
(Oven Baked Method)
For those who don't own a Happy Call Pressure Pan, you could also try out this recipe using either Oven Toaster or normal Oven and the end-result is equally good. Just for a note, the outer skin of the chicken will remain crispy for an hour or so if use Oven baked compare to HCP which need to be consume as soon as possible.
6 Chicken Mid-joint
1.5 Cups Cornflakes
1 Teaspoons Ground Paprika
1 Teaspoons Grated Lemon Rind
1/4 Teaspoon Freshly Ground Black Pepper
Pinch of Salt
1/4 Cup Plain Flour
3/4 Cup Buttermilk
Olive Oil Cooking Spray
Some Salad Greens, to serve
1. Preheat oven to 200°C. Line baking tray with baking paper and set aside.
2. Using your hands gently crush cornflakes into crumbs, add in paprika, lemon rinds, pepper, salt and stir until well combined. Set aside.
3. Place flour and buttermilk in separate shallow dishes. Coat mid-joints one at a time with flour, shaking off excess before dipping in buttermilk.
4. While the mid-joints are still moist (this will enable the cornflake crumbs to cling), coat it one at time in cornflakes mixture, pressing on with fingertips to secure the crumbs.
5. Place mid-joint prepared tray and lightly spray/brush with cooking oil.
6. Roast for 30 minutes(turning twice) or until golden and cooked through. Serve with some salad greens.
My family loves this crispy buttermilk chicken which is so flavorsome with it's tasty, tender and juicy meat together with the crispy and hint of spiciness on the outer skin. This is sure a good finger food to be serve during parties which goes well with sparking wine or beer.
Christmas is just 5 days down the road and everyone is busying preparing Christmas menu and bakes for the coming festive gatherings. This year Christmas is early for us as I have prepared a hearty Roast Chicken with Portuguese Seasoning together with some roasted vegetables for a hearty family meal.
My mum was excited while preparing this dish together with me in the kitchen as this is her first hands-on roasting dish. And she was surprised that it was actually so easy to get everything done within less than 10 minutes and just pop it into the oven and we could enjoy the yummy roast after 2 hours time.
Last two week my brother has bought back some of my favourite MasterFood Herbs and Spices during his holiday trip to Sydney. And these will come in handy for me to prepare some quick and hearty meal within short time. For this post I would be using Portuguese Chicken Seasoning which brings together the flavours of lemon and chillies to create traditional Portuguese Chicken at home and this sure come perfect during Christmas season.
ROAST CHICKEN WITH PORTUGUESE SEASONING
Nothing beats a Hearty Roast like this during Christmas season while you could enjoy quality time with family and friends and at the same time do away with a fuss free cooking hassle in the kitchen.
These are the 3 types of MasterFoods seasoning and herbs using in this recipe but you could always choice to use your desire brand of similar products.
1. Trim the extra fats, emptied and cleaned the cavity, removed the head, neck and feet. Rinse and pat dry using kitchen paper towel.
2. Place chicken in a big bowl, brush olive oil evenly around the chicken before rubbing the Portuguese Seasoning all over the chicken include the cavity of the chicken and under the skin layers.
3. Sprinkle with salt and set aside in the roasting tray while preparing the side dish.
4. Mixed potato cubes and pumpkin together with the remaining ingredients(except butter) in a bowl and toss till well combined.
5. Stuffed some pumpkin cubes into the cavity and tie both kegs together with unwaxed kitchen string(can be found in Daiso outlets) and arrange the remaining vegetable mix at the side of the baking dish and top with dots of butter.(refer to the 6th photo above)
6. Place the chicken in preheated 180°C fan-forced oven and roast for about 1 hour 30 minutes to 2 hours or until juice run clear when thickest part of chicken is pierced with a skewer.
7. To get an nice even colour for the roast, turn the chicken around after 30 minuets interval during the baking time or basting chicken frequently with pan juice.
8. When done remove chicken from oven, cover it loosely with foil and stand for 10 minutes before serving it with steamed rice, pasta, or salad green.
This is my boy's portion of the roast chicken drumstick together with some roasted vegetables and steamed rice. Although we had added chilli flakes to the roasted vegetable but the taste was still mild as the sweetness of the pumpkin have yet blend in well with the seasonings.
Indeed this is a very simple and hearty meal which you could prepared anytime of the year even if it is not during Christmas. Here is another link of the roast chicken which I have prepared during last year's Christmas, Roasted Chicken With Brown Rice And Chestnut Stuffing.
YULE CHOCOLATE LOG
This year Christmas I have baked a Yule Chocolate Log which is something different from the previous years whereby we only had Gingerbread man,Christmas Cupcake and Fruit Cakes. This Yule Log is made with simple chocolate swiss roll recipe which used only flour, egg and sugar.
Do stay tune for the upcoming recipe soon. Cheers and enjoy the Christmas Roast!!!!
These are my 2nd batch of recipe booklets with Campbell's featuring FOUR of their Prego Pasta Sauce apart from the 1st batch using Swanson Clear Chicken Broth(read more HERE). And our aim for these recipes is provide consumers with some quick and fuss free idea to whip up festive dishes for coming Christmas of New Year family meals or gatherings.
These recipe booklets consists of 4 recipes using 2 white and 2 red sauces from Prego Pasta Sauce range. You could find these recipe booklets available in major supermarkets such as FairPrice, Cold Storage island wide. And here I would like to share 2 of the complimentary recipes from the booklet with those who are interested to try it with the Prego pasta sauce.
CHEESY CHICKEN DUMPLINGS
This Cheesy Chicken Dumplings is a fusion of Asian Dumpling with Italian Alfredo sauce to cook up something similar to Ravioli. Instead of using egg pasta dough for the dumplings, I have replaced it with Chinese round dumpling wrappers filled with minced chicken meat mixtures.
As this could be a rich dish due to the cheesy Alfredo sauce I would recommend it to be served together with some fresh salad greens to balance the taste. And for some nutty flavour, you could also scatter some toasted pine nuts on top of the prepared dumplings before serving.
Freshly Grind Black Pepper
Dried Chili Flakes, optional
1. Marinate mince chicken, carrot, shallot, water chestnut and parsley together with marinade for at least 10 minutes.
2. Wrap each dumpling wrapper with 1/2 tablespoon of mince meat mixture by wetting the edge of the wrapper with some water and fold it into half.
3. Cook the dumplings in a medium pot filled with boiling water and 1/2 teaspoon of oil.
4. Once the dumplings float on the surface, lower the heat and continue to simmer for another 1 minute. Remove, rinse with tap water and drain well.
5. Heat up 1/2 tablespoon olive oil in a pan, sauté garlic slices until golden brown remove and set aside. Pour in Prego Cheesy Alfredo, toss in cooked dumplings and simmer for 1 minute. Top with garnish and fried garlic slices. Serve immediately.
BAKED HAINANESE CHICKEN CHOP
If you love those Hong Kong style baked rice with red sauce that comes in either chicken, pork or seafood I am sure you would like this fusion version of Baked Hainanese Chicken Chop. You could replace the chicken chop with either pork or seafood and bake it together with rice or even spaghetti to create 1 dish with different versions.
The is a simple version where I use bottled tomato pasta sauce to replace our usual "Asian" seasoning and at the same time retain some of the ingredients like onion, pineapple, green peas and etc to create a fusion dish. To shorten the process you could also used frozen pork/chicken schnitzel which is available in the supermarkets too.
1 Bottle( 680g) Prego Traditional Sauce
2 Chicken Breast Meat/ 4 Chicken Fillets
1.5 Cup Dried Bread Crumbs
Oil For Shallow Frying
2 Tablespoon of Olive Oil
2 Medium Onion, cut into wedges
150g Green Peas
2 Medium Tomato, cut into wedges
2 Slices Pineapple, cut into cubes
1 Cup Shredded Tasty Cheese
1. Tenderise the chicken by flatten it with a meat mallet or the back of the knife for easy cooking before marinate it for least 10 minutes.
2. Pour cooking oil into a frying pan till about 1cm in depth and heat it up. At the meantime roll the marinated chicken fillet in breadcrumbs, pressing firmly.
3. Cooked chicken fillet for 2 - 3 minutes on each side until golden brown or cooked through on medium low heat. (do not use high heat or it will burnt the breadcrumbs)
4. Drain on absorbent paper, cut into 1cm thick slices and set aside.
5. Sauté onion till soft add in green peas and cook for 30 seconds before stirring in Prego Traditional Sauce, tomato and pineapple, simmer for 2 minutes.
6. Arrange chicken schnitzel on top of the cooked pasta or rice in a baking dish, top with pasta sauce mixture and shredded tasty cheese.
7. Bake in pre-heated 200 degree oven for 5 minutes until cheese turns golden brown. Serve.
Lastly hope you would like these 4 dishes that I have prepared using the Prego Pasta Sauce for this coming festive season. And for your information, there is also a "Holiday Giveaways With Campbell's" promotion where consumers could spent S$6.00 to quality for the festive draw to win travel vouchers up to S$3,000. Details can be found HERE or at major participating supermarkets. Cheers and have a great week everyone!
Now till end of December 2011 is our annual end year school holidays where most of the kids get to enjoy a long holiday break before the new school term starts in 2012. Since we often had late breakfast during this period of time, I would cook something rather simple, fast and in small portion just enough to fill our stomach till tea-break or dinner.
Here we have some really quick to prepare spaghetti with nutty oven baked pistachio chicken plus a cup of smooth and creamy avocado milkshake for our brunch.
BASIL, CHILLI AND GARLIC SPAGHETTI
Nothing beats a plate of freshly cooked spaghetti which is infused with garlic fragrant olive oil. This Basil, Chilli and Garlic Spaghetti is something quite similar to Aglio e Olio(spaghetti with garlic, olive oil and chilli peppers) but with twist of changing the usual chilli peppers into fresh chilli. The addition of the Basil leaves also adds in extra peppery and mint flavour to this simple dish.
1. Cook pasta in large saucepan of boiling water until tender. Drain, reserve 40ml of the cooking liquid.
2. Meanwhile, combine oil, chilli and garlic in a small frying pan; heat gently for about 5 minutes on low heat until fragrant.
3. Return pasta to pan with the chilli oil, reserved cooking liquid and basil leaves; stir gently to combine.
4. Season to taste with salt and pepper and serve with extra lemon wedges if you like to have some zesty taste.
Overall this pasta dish is not as spicy as it sounds like according to the ingredients used. But if this is to be served for kid(s), you could either reduce the number of chilli used or omit the adding of chopped chilli for the kid(s) portion.
PISTACHIO CRUMBED CHICKEN
I have tried sesame seeds or herbs crumbed chicken as well as pork in some of the local restaurants but making some using pistachio nuts would be something new. This dish requires minimum time and effort to prepare if you get ready the nuts before hand by using a grinder or pounder.
120g Roasted Pistachios
1 Egg White
6 Chicken Tenderloins/Fillets
1. Preheat oven to 200°C.
2. Process pistachio nuts until finely chopped; transfer to wide shallow bowl and set side.
3. Beat egg white in another wide shallow bowl with fork. Dip chicken in egg white then nuts to coat.
4. Place chicken on oiled wire rack over oven tray; lightly season with salt and pepper.
5. Bake chicken for about 25 minutes or until cooked through. Serve with Spaghetti above or as finger food.
We love the nutty fragrant release from the pistachio crumbs when goes with the tender chicken fillets. You can eat them plain together with the spaghetti above or served it as a finger food with some lemon/wasabi mayonnaise to draw the flavour of this dish.
AVOCADO MILKSHAKE WITH GULA MELAKA
Avocado is one of my favourite fruit when doing my shopping list in the supermarket. I love to use them in Main Course, milkshake, desserts or serve as one of the ingredients in salad. This fruit has a delicate flavour and buttery texure which make them great in salads, sandwiches, desserts and etc. If you are interested you could read more about this fruit HERE.
(serves: 2 | Preparation: 10 minutes)
2 Ripe Avocado, halved
2 Cup of Fresh Milk
50ml Gula Maleka Syrup
Some Crashed Ice, optional
1.Simply put all the ingredients into a blender and pulse it for 20 seconds till smooth.
2. Pour into serving glass and top it with 1 tablespoon or more of the gula melaka syrup, give is a swirl and serve.
There are many different ways of making this avocado milkshakes where some likes to add honey to sweeten the taste while others add in Milo or melted chocolate for more enhance flavour. Do share with us if you have another great way of making your very own Avocado milkshake which we could try too.
BOSCH STYLINE MCM 4100 FOOD PROCESSOR
For an early Christmas Gift, I got this Bosch MCM 4 Compact Food Processor which is a real space saver in modern cubic form with a one coupling position for the bowl and blender. Its compact design is perfect for smaller kitchens with tight worktop areas, while its integrated drawer allows storage within the appliance so accessories do not get misplaced.
So for the 1st test I have use the juice blender to make my Avocado Milkshake which could be done in just a few seconds. I would be sharing with how to make some pie dough, pizza or even bread dough using the food processor function on this product. So stay tune for more updates.
And for those who had recently bought the Bosch kitchen products (Bosch MUM8, MUM5 kitchen machine or MCM 4 food processor) remember the closing date for the "Original Recipe Contest" is on 30th November 2011.Or you could read more on the contest HERE.